The hardest part of this recipe was peeling the devilishly slippery mango. If you use frozen mango, thaw it first. You can roast your own cashews by spraying them with nonstick spray, salting them lightly, and baking at 350 degrees for 12 to 15 minutes, stirring them now and then. Be careful not to burn them. Or buy them already roasted and salted. Not being a rum drinker, I sheepishly bought a little nip bottle at the pharmacy, and it was just the right amount. This dish was incredibly succulent and felt special, even though it was a cinch to make. Serve with rice or other grain of your choice.


4 ounces (2 cups) Butler soy curls

1 ½ cups hot vegetable broth

2 tsp. organic brown sugar

1 tsp. freshly ground black pepper

2 Tbsp. neutral oil

¼ cup finely diced red onion

½ red bell pepper, diced

1 Tbsp. minced jalapeno

3 garlic cloves, minced

1 ounce (2 Tbsp.) dark rum

2 tsp. lime juice

1 Tbsp. fresh ginger, minced

½ tsp. salt

One 15-ounce mango, peeled and diced small (or 1 ½ cups frozen diced)

½ cup roasted salted cashews

¼ cup chopped fresh cilantro


1. In a medium bowl, combine the soy curls, broth, sugar, and pepper. Let rest, stirring occasionally, until the soy curls absorb most of the broth. Then drain them but reserve the remaining marinade.

2. In a sauté pan on medium heat, warm the oil and add the drained soy curls, onion, bell pepper, and jalapeno. Cook and stir for about 7 to 10 minutes, until the soy curls are well browned. Add the garlic and cook for another minute or two, until fragrant.

3. To the sauté pan, add the remaining marinade, rum, lime juice, ginger, and salt. Cook and stir until the liquid has slightly reduced.

4. Remove the pan from the heat and stir in the mango. Taste for salt. Garnish with cashews and cilantro.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at